Comments on: how to adapt any bread recipe to be whole wheat

By: Rachel

Rachel — Sat, 24 Apr 2010 18:54:45 +0000

I love this post! I have now made the Pain Ordinaire and the crusty sandwich bread. They were both fabulous! Have you ever used 100% whole wheat flour in this method?

By: Kat

Kat — Sun, 18 Apr 2010 00:26:15 +0000

OHMYGOD. I think I just found the golden ticket.
Thank you so much for posting this.

By: Cookin' Canuck

Cookin' Canuck — Fri, 26 Mar 2010 21:11:49 +0000

Very informative post! I would love to make those brioche buns for our hamburgers in the summer.

By: amanda

amanda — Tue, 16 Mar 2010 18:45:33 +0000

Great, thank you so much! I’ve always had that too-dense issue with ww pizza crust, so this is exciting. will let you know how it turns out! i’ve got homemade goat cheese i’m just dying to spread on it…

By: Deanna @ Marzipan

Deanna @ Marzipan — Tue, 16 Mar 2010 10:34:27 +0000

Thank you! I’m sure this post will be a valuable reference to me time and time again!

By: Josie

Josie — Mon, 15 Mar 2010 21:37:00 +0000

Bridget, you are the bomb!! Thank you so much for posting this; I am totally making the brioche buns soon.

By: bridget

bridget — Mon, 15 Mar 2010 21:00:56 +0000

amanda – I can see the confusion. I’ll update my pizza post with a link to this one, but, yes, using this technique, I can substitute half of the flour with whole wheat with no detriment to the crust. In contrast, previously (using a simple straight substitution) I could only substitute 1/3 of the flour with whole wheat, and the dough became far more elastic and difficult to work with, plus the resulting crust was slightly denser.

By: amanda

amanda — Mon, 15 Mar 2010 20:54:04 +0000

Hi Again,
You mentioned that you have used this technique succesfully in your pizza making, which I’d love to try. Were you able to sub in a full half of the flour for whole wheat? I ask only because when I link back to your pizza crust post, you mentioned that only 7 oz can be substituted, and I’m wondering if this was only in reference to making it without this new technique. Hope I haven’t confused you more! thanks!

By: Tracey

Tracey — Mon, 15 Mar 2010 00:59:18 +0000

This post is amazing! Thanks so much for sharing all of your tips. Seriously, you rock! Bookmarking this one for future reference.

By: Memoria

Memoria — Fri, 12 Mar 2010 04:09:33 +0000

I love your posts!! This is great! I’m bookmarking this post for future reference.